Maple Glaze (for Donuts, Bread, Cake, & More!)

Heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Taste and if desired, add more maple extract to taste, a few drops at a time.

Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed baked good can generally stay up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.